Fig-Ricotta Pizza

Serves: 2+

Figs have been on my mind a lot lately. As they bloom into season,I am constantly reminded that I have no experience with figs. Yep, none. At the convincing of my mom, I tried a few of these odd little fruits off my neighbors tree. And they were delicious! A bit of earthy-ness, and just the right amount of sweetness. With some leftover ricotta cheese and a craving for pizza last night, I knew just how I’d begin my adventures with this new food.

Pizza Dough (this one from Broke-Ass Gourmet is my favorite)
Olive Oil, 2 T
Garlic, 4-5 cloves, minced
Ricotta Cheese, 3/4 cup
Red Onion, 1/2, sliced thinly
Black Mission Figs, 6+, depending on how much you love them, sliced thinly
Thyme, 1.5T, minced
Balsamic Vinegar, splash a few Tablespoons on the pizza before and after cooking
Red Pepper Flakes, as much as you need
Salt and Pepper

Preheat oven to 450. The olive oil and garlic will serve as your base sauce. Pile on the rest to your hearts content!

Cooks on a pizza stone or baking sheet ~10 minutes. Enjoy!

A Day in Downieville

So it’s been awhile since I’ve been on my dirtbike.

I attribute this to a whole lot of factors. But last weekend, with the help and urging of my dad, I got back on the bike for the first time in almost 11 months.

And I’m happy I did.

Open Faced Power Peppers!!

Some of the farmers on the central coast are still holding on to those last rays of summer and not yet giving up on bell peppers, so I couldn’t resist buying them last week. But this meal started out like many: I had a few bell peppers that had been asking to be eaten before I left them in the fridge too long, and carrots that were looking a little soft. I started throwing ingredients together and some how emerged with this asian-style stuffed pepper that happened to be total power, vegan, and delicious!

Ingredients

2 Medium Carrots, diced                                                3-4 Cloves Garlic, minced

3 Bell Peppers, cut in half lengthwise                            2 T Olive Oil

1/2 c Walnuts, chopped                                                 2 T Rice Wine Vinegar

1 1/2 c Lentils, cooked                                                   1 T Soy Sauce

1/2 small Anaheim Pepper, minced                              A few pinches of Brown Sugar

2-3 T Chili in Oil Sauce (found in most asian markets, a salty and slightly spicy condiment)

Heat oven to 375 and mix all the ingredients in a bowl before putting them inside the peppers. Cover with foil and cook for 35-40 minutes, until the peppers are well roasted. Enjoy!

Butternut Bites

Butternut Squash.

Balsamic Caramelized Onions.

Parmesan Cheese.

Is there really anything more to say?

After hearing of an amazing sandwich that combined butternut squash and caramelized onions, I knew that I had to try a similar concoction of flavors. Utilizing Cody’s eagerness to help, I put him on the task of peeling the squash and cutting it into rounds. I failed to mention that I wanted my rounds whole, not in half, and that once a squash is in half, it’s probably better to scoop out the seeds before cutting the squash into slices. Cody may have struggled with this little bit of common sense, but he managed to make it work ;)

He may have taken the extremely long route, but he managed to get the job done!

Here’s how to easily make some “Butternut Bites” of your own:

Peel the squash and slice into(whole) rounds. Remove the seeds and place on a cookie sheet. Add some olive oil, s&p, and some red pepper flakes to give it a little more umph

Roast squash rounds for 15-20min at 400 degrees, turning over once.

Meanwhile, place a sliced red onion into a pot with some olive oil. Cook over a med-low heat, stirring fairly often, until they get soft and delicious(10-15min). Add balsamic and let cook a few more minutes

Now it’s time to assemble! It’s like a bruschetta! Only with a fall twist. A butternut squash round, a small pile of onions, and a little sprinkle of cheese. Now they’re ready to head under the broiler for a few minutes to let the cheese melt.

Enjoy!

 

Roasted Veggies with Lentils(Ultimate power)

So many good fall colors!

It’s fall! It’s fall! The brisk winds have come bringing clouds and a few showers and I couldn’t be more excited. There’s just something about fall that signals good things ahead: snuggling, fires, soup, apples, changing colors, holidays. The list just goes on and on. So in honor of the chilly season, I decided to make one of my favorite quick power meals: Roasted Veggies!

Ingredients

The possibilities are endless, and can vary based on what’s in season, but here’s what I used:

1/2 Butternut Squash, peeled& cubed

3-4 Medium Golden Beets

Red Onion

1 Bell Pepper

Brussel Sprouts should also be on this list but sadly, they didn’t make it into my dinner

Olive Oil, Apple Cider Vinegar, S&P, 3-4 cloves of minced garlic, and red pepper flakes to sprinkle over the top before cooking

1 cup cooked Lentils

Place in a 400 degree oven for 20-25 minutes, turning over once. Cook the lentils while the veggies are roasting and then serve together for an ultimate power meal!